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Vegetarian Sausage and White Bean Soup
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Description
I’ll never underestimate broth-based soups again—this soup has so much flavour, and is full of protein.
Ingredients
- 4 cloves Garlic, Unpeeled (large)
- 2 Tablespoons Oil, Divided
- 1 whole Onion, Diced Small
- ½ pounds, ½ ounces, weight Tinned White Kidney Beans, Drained
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Boiling Water
- ½ whole Vegetable Stock Cube
- 1 Tablespoon Soy Sauce
- 2 whole Vegetarian Sausages, Sliced
Preparation
Heat the oven to 190°C (Gas Mark 5 / 375°F). Lay the unpeeled garlic cloves on a baking tray and drizzle with a touch of oil. Roast for 20 minutes. Once roasted, squeeze the cooked garlic from each clove.
Heat the remaining oil in a large saucepan and gently cook the diced onion over a low heat. After a few minutes, add the roasted garlic and cook for 2 more minutes. Add the remaining ingredients, and simmer for 20 minutes, or until the sausages are cooked and the mixture is piping hot.
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